velvety pasta with chicken and mushrooms

Ingredients

• 12 ounces Al Dente™ Pasta
• 1 1/2 lbs. skinless, boneless chicken breast or thighs, cubed
• 1/2 tsp. salt
• 2 Tbsp. olive oil
• 1 lb. mushrooms, sliced
• 1 large onion, chopped
• 1/2 cup dry sherry
• 1 cup chicken broth
• 6 oz. cream cheese
• 1/2 cup sundried tomatoes in oil, slivered

Directions

In large skillet, saute chicken, mushrooms and onion in oil until chicken is done, about 5 minutes. Remove from pan and keep warm. Add sherry to pan, then broth and cheese. Bring to a boil. Reduce heat and stir until cheese melts. Return chicken mixture, sundried tomatoes and cooked pasta to skillet. (optional garnishes-pinenuts, parsley)